Wet Turkey Brine
Description
I have tried both wet and dry brines. I feel that wet brines really create the moistness desired in a perfectly cooked bird.
Ingredients
- ½ g Water
- ½ cup Kosher salt
- ½ cup Dark brown sugar
- 1 tbsp Dried red pepper flakes
- 12 Sprigs fresh thyme
- 1 tbsp Dried sage
- 2 tbsp Dried basil
- 2 tbsp Paprika
- 20 Garlic cloves, smashed
- 8 cups Ice cubes
- 1 ChamBurn Pasture Raised Turkey
Instructions
- 1 In a large pot over medium-high heat, combine 8 cups water, salt, brown sugar, pepper flakes, thyme, sage, basil, paprika, and garlic. Bring to a simmer and cook for 5 minutes until everything is combined. Remove from heat and let cool to room temperature.
- 2
Once cooled, add the ice and stir until melted. The brine should be cold and ready to put the turkey in the bath.- 3
Put the turkey into a container or oven roasting bag large enough to fit it. Pour in the brine and slosh around to distribute the ingredients. Make sure turkey is submerged in the brine. If using a bag, push all of the air out and tie closed.- 4
Chill for at least 24-48 hours. Discard brine and roast turkey as noted in the next recipe.NoteIf brining turkey in a bag, place the bag inside a large pot or bucket to contain it. This will reduce the risk of spillage.
- 2